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MS students conduct thesis research in wine flavor chemistry and analytical mass spectrometry, investigating how environmental conditions, viticultural practices, and fermentation parameters regulate flavor-active metabolite profiles. Students develop independent research skills through hypothesis-driven projects that contribute to peer-reviewed publications and professional conference presentations.

Eligibility

  • Enrolled or admitted MS student at UC Davis in Viticulture and Enology, Chemistry, Food Science, or related programs
  • Bachelor's degree in enology, viticulture, chemistry, food science, biological sciences, or related STEM field
  • Minimum cumulative GPA 3.0 (competitive applicants typically ≥3.5)
  • Demonstrated interest in analytical chemistry, flavor science, or wine chemistry through coursework, research experience, or professional work
  • Laboratory experience in analytical techniques preferred but not required for motivated students
  • Strong written and oral communication skills

Duration

  • 2 years (6 academic quarters)
  • Program timeline:
    • Year 1: Coursework completion, literature review, preliminary data collection, formation of thesis committee
    • Year 2: Primary data collection and analysis, manuscript preparation, thesis writing

Financial Support

  • MS students may receive financial support through:
    • Teaching assistantships: 25–50% time appointments with tuition remission and stipend
    • Research assistantships: supported through faculty research grants when available, including tuition and stipend
    • Fellowships: competitive internal fellowships and external awards (ASEV scholarships, industry fellowships)
    • Graduate student researcher positions: hourly appointments on active research projects (subject to funding availability)
    • Course credit: research units (VEN 299) count toward degree requirement
  • Students typically combine funding sources. Not all students receive full financial support; discuss funding availability during application process.

Thesis Research Focus

  • Students develop thesis projects in the following areas:
    • Analytical method development
      • Validated GC–MS/MS, LC–MS/MS, and HRMS methods for quantification of volatile and non-volatile flavor compounds in complex wine matrices
    • Environmental chemistry
      • Climate impacts, smoke exposure quantification, vineyard management effects on grape and wine metabolite profiles
    • Fermentation biochemistry
      • Yeast strain effects, fermentation impacts on wine flavor quality
    • Post-harvest chemistry:
      • Storage conditions, processing operations, aging regimes on volatile evolution
  • Thesis topics are developed collaboratively based on student interests, funding priorities, and industry needs.

Training & Professional Development

  • Technical expertise
    • Advanced training in GC–MS/MS, LC–MS/MS, high-resolution mass spectrometry, and complementary analytical techniques
    • Method development, optimization, and validation following FDA/ICH guidelines
    • Metabolite extraction, derivatization, and sample preparation for complex matrices
    • Chemometric data analysis, multivariate statistics, and metabolomics workflows
    • Sensory evaluation methodology and statistical analysis of sensory data
  • Professional skills
    • Experimental design for hypothesis testing
    • Scientific writing for peer-reviewed publication
    • Oral presentation at regional and national conferences
    • Grant proposal development
    • Direct mentorship from Dr. Chen on research design, execution, and career planning
    • Collaboration with industry partners and academic researchers
  • Career preparation
    • Competitive foundation for PhD programs in analytical chemistry, food science, or viticulture/enology
    • Qualification for analytical chemist, flavor scientist, or research scientist positions in food, beverage, or fragrance industries
    • Technical expertise for wine industry quality control, research and development, or production roles

Thesis Requirements

  • Written thesis:
    • 50-80 pages including literature review, experimental methods, results and discussion, conclusions
    • At least one manuscript-quality chapter suitable for peer-reviewed publication
    • Formatted according to UC Davis graduate group requirements
  • Publication expectations:
    • Students pursue peer-reviewed publication of thesis research
    • Co-authorship on manuscripts with major professor and collaborating researchers
    • Presentation at regional or national conferences (ASEV, ACS, ASMS)

FAQ

  • What is the difference between MS and PhD in your lab?
  • MS students complete a 2-year thesis project with structured mentorship. PhD students develop independent research programs over 4–5 years with greater autonomy and multiple publication expectations.
  • Do I need prior wine industry experience?
  • No. Enthusiasm for wine chemistry and strong analytical chemistry background are more important than wine-specific experience.
  • Can I work part-time while completing my MS?
  • Limited outside employment is possible with 25% TA appointments. Full-time research assistantships (50%) typically preclude additional employment due to time commitments.
  • What are typical career outcomes?
  • Recent graduates have pursued PhD programs, accepted positions as analytical chemists in beverage and food industries, joined wine industry R&D departments, and entered quality control management roles.
  • How competitive is admission?
  • We typically accept 1–2 MS students per year. Strong analytical chemistry background and research experience significantly strengthen applications.

How to Apply

  • Step 1: Apply to the UC Davis MS program in Viticulture and Enology (or related program)
  • Step 2: Contact Dr. Chen at [email protected] to discuss research opportunities and thesis projects
    • Required documents:
      • Current CV including GPA, relevant coursework (analytical chemistry, organic chemistry, biochemistry, statistics), research experience, laboratory skills, publications/presentations
      • Academic transcripts
      • Statement of purpose addressing:
        • Specific research interests in wine flavor chemistry or analytical mass spectrometry
        • Relevant academic and research background
        • Career goals and how MS research advances those objectives
        • Why Chen Lab specifically (mention specific projects or publications)
      • Intended start term (Fall, Winter, or Spring quarter)

Additional Information